Time: 3 hours 15 minutes
Complexity: average
Servings: 4

Hot pot (or hot steam) is a delicious Chinese dinner prepared right at the table. It's more than just a simmering pot in the center of the table with appetizers placed around it. It's a wonderful way to spend time with loved ones. Hot steam typically includes meat, seafood, and vegetables, served with a variety of seasonings and sauces. Hot steam differs from other dishes in its flexibility. You can add any ingredients you like (a few options are below for ideas). You can also play around with the broth. The simplest option is pork broth with a few vegetables for flavor, but you can also add kimchi, tomatoes, or chili peppers, and the sky's the limit. Keep in mind that you don't need the special equipment and a pot to make hot steam at home: you can use two regular pots, a stovetop burner, and whatever utensils you have.

Ingredients:

Pork broth

• 1 kg of pork leg bones, cut into 5 cm pieces.
• 1 carrot, peeled and cut into 2.5cm pieces.
• 1 ear of corn, trimmed of husks and hair, cut into 2.5 cm thick pieces.
• 1 small daikon (about 200g), peeled and cut into 2.5cm pieces.
• 1/4 cup chili pepper vegetable oil

Ingredients

• 450 g thinly sliced ​​beef
• 450 g of any white fish (e.g. flounder, cod, haddock), cut into 2.5 cm pieces.
• 200 g of Chinese cabbage, cut into bite-sized pieces
• Half a bunch of spinach (about 200 g)
• 1 large potato, peeled and cut into 1cm thick slices.
• 1 small pumpkin, halved, seeded and sliced ​​1cm thick.
• 4 large hard-boiled eggs, peeled
• 1 package (220 g) fish tofu or 1 package (340 g) extra-firm tofu (cut regular tofu into 1 cm thick slices)
• 1 package (220 g) of udon noodles

Seasonings and sauces

• Hot Pot Dip, see recipe below
• Chinese barbecue sauce
• Chili pepper oil
• Crispy Chili Pepper Sauce
• Oyster sauce
• Soy sauce
• Dark sesame oil
• Sesame paste
• Choose any to your taste

Hot Pot Dip

• 1/4 cup hot pork broth
• 2 tablespoons Chinese barbecue sauce, such as Bullhead
• 2 tbsp. l. sesame paste
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 0.5 tbsp hoisin sauce
• 1 tsp. dark sesame oil
• 1 tsp. granulated sugar
• 1 teaspoon chopped garlic
• 1 teaspoon chopped green onions
• Special equipment: 27cm hot pot with divider, camping gas stove, gas, small hot pot strainers (6-7cm)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, spinach, eggs, tofu, chili oil, oyster sauce, udon noodles

We recommend

Preparation:

Step 1
• Pork broth:
  
  Pour 12 cups of cold water into a 7-quart (7-liter) Dutch oven and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl to remove some of the blood, about 20 minutes or until the water in the pan comes to a boil. Add the bones to the pan and cook until the water darkens and foam appears on the surface, about 8 minutes. Drain the water, rinse the bones, and clean the Dutch oven.
Step 2
• Return the pork bones to the pot and add the carrots, corn, daikon, and 1/6 cup cold water. Bring to a boil over high heat, then reduce the heat and simmer, covered, until the broth becomes milky, about 2.5 hours. Skim off any fat and curdled egg whites from the surface of the broth and season with salt.
Step 3
• Pour the pork broth, bones, and any other flavoring ingredients into a 27cm hot pot with a divider. Add chili oil to one side of the pot. Place the pot on the stove and bring to a boil over high heat.
Step 4
• Ingredients:
  
  Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu, and udon noodles on plates or platters and place them around the hot pot. Have at least two pairs of chopsticks or tongs and small strainers handy (these are useful for handling more fragile ingredients, such as fish, tofu, etc.). As for chopsticks/tongs, warn everyone not to use the same pair for handling raw and cooked meat or fish.
Step 5
• Supplements:
  
  Place sauces and seasonings on the table, offering small bowls for guests to mix to their taste.
Step 6
• Once the broth comes to a boil, start cooking! Let each guest simmer their own ingredients in the broth (the side with chili oil will be spicier), being careful not to overcrowd the pot. If the broth has reduced significantly and you still have raw ingredients, add a little hot water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
  
  Hot Pot Dip:
  Yield: 2/3 cup
  
  Combine pork broth, barbecue sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic, and green onions in a small bowl.
  
  
  For beef, we recommend using a fatty cut, such as brisket or ribeye. You can find pre-sliced ​​hotpot meat in Asian stores; look for packages labeled "hotpot beef" or "beef pastrami."
Step 7

• Innings

  
  The simplest option is pork broth with a few vegetables for flavor, but you can also add kimchi, tomatoes, or chili peppers, and the list goes on. Here are some other ingredients you can serve..
  
  ProteinThinly sliced ​​chicken, pork, or lamb, mini pork sausages, low-sodium deli meats cut into 1/2-inch thick slices, shellfish, fish cakes, tofu
  
  VegetablesSweet potato, kabocha, watercress, bok choy, corn on the cob, lotus root, cabbage, chili peppers, tomatoes, bean sprouts, enoki, shiitake, or button mushrooms
  
  Noodles : ramen noodles, rice noodles, shirataki, dumplings, rice cakes, dried tofu sticks, etc.

Votes: 1